Preparation

In the mountainous regions where bread is sacred and waste is sin, cooks developed ingenious methods to resurrect even the driest loaf. These dumplings—light as clouds despite their humble origins—prove that staleness is merely a phase, not an ending.

Making the Dumplings

1. Place the stale bread cubes in a large bowl and pour the warm milk over them. Let soak for 15 minutes until the bread absorbs the liquid and softens.
2. In a small pan, sauté the diced onion in butter until translucent and sweet, about 5 minutes. Let cool slightly.
3. Add the sautéed onions, eggs, flour, parsley, salt, pepper, and nutmeg to the soaked bread. Mix thoroughly with your hands until a cohesive, slightly sticky mixture forms. If too wet, add more flour a tablespoon at a time; if too dry, add a splash more milk.
4. Let the mixture rest for 20 minutes. This allows the bread to fully hydrate and makes shaping easier.
5. Meanwhile, bring the stock to a gentle simmer in a large pot with bay leaves and half of the fresh dill and chives (stems and all).
6. With wet hands, shape the bread mixture into golf-ball-sized dumplings, compacting them firmly so they hold together during cooking.
7. Carefully lower the dumplings into the simmering broth. Don't overcrowd the pot—work in batches if necessary. The dumplings will sink, then float to the surface as they cook, about 12-15 minutes.
8. Remove cooked dumplings with a slotted spoon and keep warm.

To Serve

Strain the broth and discard the bay leaves and herb stems. Chop the remaining fresh dill and chives. Ladle the hot broth into bowls, add 2-3 dumplings per serving, and garnish generously with fresh herbs and a dollop of sour cream. The dumplings will continue to soak up the broth, becoming even more flavorful as they sit.